This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
- 8 Ounces cream cheese, softened
- ½ Cup shredded carrot
- ½ Cup shredded zucchini
- 1 Tablespoon chopped parsley
- ¼ Teaspoon garlic salt
- 1 Dash freshly ground black pepper
- Combine all ingredients and mix well.
- Serve with party rye slices or assorted crackers.
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